Francesca'S Risi E Bici

Name: Francesca'S Risi E Bici
Ingredients: 1/2 teaspoon saffron thread; 4 cups chicken stock, very hot; 3 tablespoons butter, unsalted; 1/4 cup fresh fennel, chopped; 1/4 cup onion, sweet, chopped; 1/8 cup cremini mushroom, finely sliced; 1 cup arborio rice; 1/2 cup white wine, dry; 2 cups peas, petite, fresh (frozen & thawed); 1 tablespoon extra virgin olive oil; 1 cup parmesan cheese, grated, good quality; 1/4 teaspoon nutmeg, freshly ground; 1/4 teaspoon salt, sea, fine; 1/8 teaspoon pepper, black, fresh ground

14 ingredients

9 steps

Ingredients

1/2 teaspoon saffron thread
4 cups chicken stock, very hot
3 tablespoons butter, unsalted
1/4 cup fresh fennel, chopped
1/4 cup onion, sweet, chopped
1/8 cup cremini mushroom, finely sliced
1 cup arborio rice
1/2 cup white wine, dry
2 cups peas, petite, fresh (frozen & thawed)
1 tablespoon extra virgin olive oil
1 cup parmesan cheese, grated, good quality
1/4 teaspoon nutmeg, freshly ground
1/4 teaspoon salt, sea, fine
1/8 teaspoon pepper, black, fresh ground

Directions

1

Put the saffron threads into the hot chicken stock to steep(keep warm).
2

Melt butter in saucepan over medium heat, stir in fennel, onion and mushrooms and saute 4 minutes.
3

Add the rice to the vegetable mixture, stir frequently until rice is shiny and has begun to absorb the butter.
4

Lower the heat and add the wine, stirring constantly until the wine is absorbed.
5

Next pour in 1/4 cup of the hot stock, stir constantly until the stock is absorbed, do this 1/4 cup at at time until all the stock has been absorbed by the rice.
6

Stir in the peas and olive oil cook an additional 3 minutes.
7

Remove from heat and stir in 1/2 cup of parmesan cheese, salt, pepper and nutmeg.
8

Cover and let stand for 5 minutes.
9

Sprinkle the remaining parmesan cheese on top of the rice just before serving.